Save the Day Rosti

• 2 large russet potatoes, peeled and grated (about 3 cups)
• 1 onion, peeled and grated
• 1/2 teaspoon black pepper
• 1 tablespoon chopped thyme
• 2 cups finely chopped overcooked meat or fish
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• Salt, to taste

1. Combine potato and onion in a colander set over a bowl.
2. Squeeze out excess liquid.
3. Transfer to another bowl and toss with pepper, thyme and meat or fish.
4. Melt 1 tablespoon each of the butter and oil in a 12-inch nonstick skillet until foam subsides.
5. Add potato mixture, forming one big pancake, and flatten with the back of a spatula.
6. Cook, without moving, over medium-low heat until underside is deep golden brown, 10 to 12 minutes.
7. Carefully slide pancake onto a plate, cooked side down.
8. Put another plate over it and invert pancake onto second plate.
9. Melt remaining butter and oil in pan.
10. Add pancake, uncooked side down.
11. Cook until golden brown, 10 to 12 minutes.
12. Slide onto a plate and sprinkle generously with salt.
13. Serve immediately.

russet potatoes, onion, black pepper, thyme, fish, unsalted butter, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/12815 (may not work)